Ingredients
Scale
- 2 bone-in, skin-on chicken thighs
- 2 medium zucchinis, sliced into ½-inch rounds
- 1 cup cherry tomatoes
- ¼ cup kalamata olives, pitted
- 2 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp sea salt
- ¼ tsp black pepper
- Zest and juice of 1 lemon
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 425°F (220°C).
- In a small bowl, mix olive oil, oregano, garlic powder, salt, pepper, lemon zest, and half the lemon juice.
- Pat chicken dry, score skin lightly, and rub with half the marinade. Let sit 5 minutes.
- Arrange chicken in a large oven-safe skillet or baking dish. Surround with zucchini, tomatoes, and olives. Drizzle with remaining marinade.
- Bake 25–30 minutes, until chicken reaches 165°F (74°C) and zucchini is tender and lightly browned.
- Remove from oven, squeeze remaining lemon juice over top, and sprinkle with fresh parsley.
- Serve warm, optionally with quinoa or crusty bread.
Notes
- For extra crisp skin, broil 2–3 minutes at the end (watch closely).
- Swap chicken for chicken breasts (adjust cook time to 20–25 minutes).
- Add red onion or bell peppers for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: Mediterranean
- Diet: /gluten-free
Nutrition
- Serving Size: 1 serving
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg
